Sometimes a meal is as simple as putting good food in a bowl. I am notorious for over-complicating food. But when you have delicious ingredients, I find it better to let them stand on there own.
I love the crap out of red lentils!! Black lentil are very pretty. Green lentils are a bit tough. I have not tried yellow yet. But red, are delicious and creamy. I had been craving them for a few days, so I decided to make a stoup. Don’t you just love Rachel Ray?! Stoup is just a stew/soup combination. Thicker than a soup, thinner than a stew.
You don’t have to soak red lentils and they generally take about 30 minutes to fully cook. I like to add some simple ingredient to stretch my lentils. Today I sauteed some onion, carrots and celery in water. After they were soft, I added 1 cup of washed lentils. Also adding garlic powder (I didn’t have any fresh), salt, turmeric and a seasoning blend.
Once everything had been added I decided I wanted some fire roasted tomatoes. I added 1/3 of the can. This was a very good decision. I love the flavor and color the tomatoes gave.
Red Lentils over Rice
1 c red lentils
2 stalks of celery, diced
2 carrots, diced
1/4 large onion, diced
1/3 can of fire roasted tomatoes
1 t each of turmeric, salt, garlic powder and seasoning mix
1 bay leaf
cooked rice for serving
In a soup pot saute onion, carrot and celery until tender. Add rinsed lentils to pot. Stir in fire roasted tomatoes. Add all seasonings and spices. Stir well. Add 2 large cups of water and bay leaf Simmer with lid on for 30 minutes. Once done, place in bowl over rice. To make it a litter fresher I added some fresh spinach and tomatoes.